Black Gold

I'm not talking about oil but about cuitlacoche (also spelled huitlacoche). It's not the easiest thing to find in the U.S. and admittedly it doesn't look very appealing but if you come across it in a Mexican restaurant, canned, or fresh which is nearly impossible, go for it.

From NPR...

It's still called by its Aztec name, cuitlacoche (pronounced QUEET-la-coh-chay). The gray, stone-shaped fungus turns into a gunky, tar-like mush when cooked.

But it is revered by Mexican gourmet chefs and home-style cooks alike. The fungus — which some say has an earthy, tangy, mushroom-like flavor with a hint of raw corn — is a popular ingredient in soups and quesadillas.

When asked to describe how it tastes, Martinez evokes a popular song by Latino singer Enrique Iglesias. "It's a religious experience," she says.

I first had it last summer in central Mexico in a savory bread pudding that my wife prepared and although I wouldn't quite call it a religious experience it is delicious.